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What is fall without butternut squash and sweet potato!! Lucky for you this recipe contains both of those healthy ingredients turned into a soup that will keep you warm and content in these cold days to come. Not to mention that this soup is dairy-free, for all of you who can’t have dairy in your diet!

Here’s the recipe:

Prep: 25mins Cook: 30mins Servings: 4 main/8 side-dish

Ingredients

1 small butternut squash, peeled, seeded and cut into 1 ½-inch pieces

1 large peeled and very coarsely chopped sweet potato

1 large peeled and thickly sliced parsnip

1 medium sliced leek (white and pale green parts only)

3 garlic cloves, peeled

2 tbsp extra virgin olive oil

2 tsp vegetarian bouillon mix (or any seasoning of your choice)

3 cups of water

12 fluid oz of almond milk

¼ tsp crushed red pepper

¼ - ½ tsp finely chopped fresh sage

Instructions

1 Preheat oven to 425 degrees F. Line shallow roasting pan with foil.

2 Place squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.

3 Bake for 15minutes; stir. Bake for an additional 10 to 15 minutes or until tender.

4 Puree half of roasted vegetable with about 1 ½ cups water in a food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into a large saucepan. Repeat with remaining vegetables and remaining water.